CHOCOLATE DIPPED CREAM & JELLY CENTER CANDIES My Candy Making Tip Section. Easy Peanut Butter Balls 1-16 ounce jar peanut butter(smooth or crunchy) 1 cup butter softened 1 pound plus 1 cup powdered sugar(confectioners sugar) Work the above ingredients together with your hands and shaped into one inch size balls. Refrigerate on waxed paper lined cookie sheet until ready to dip in chocolate. Dipping Chocolate: Do not get any water in the chocolate mix! 2 cups semi-sweet chocolate chips 2 Tablespoons plus 2 teaspoons Shortening Put into glass bowl and melt over hot water in double boiler or in microwave on medium heat for 3-1/2 to 4 minutes stirring every minute. Chocolate should be between 84-88 degrees F for coating. Remove the peanut butter balls from refrigerator. Using a dipping spoon or fork, dip each piece into the melted chocolate. Using another spoon or fork, wipe off excess chocolate from candy and put the chocolate coated peanut butter ball onto the waxed paper lined cookie sheet to set up at room temperature. Chocolate Coated Candy Basic Cream Mixture: 1-3 ounce package cream cheese (softened) 6 Tablespoons butter or margarine (room temperature) 4 cups powdered sugar (confectioners sugar) Mix the cream cheese and butter until soft and creamy using an electric mixer. Gradually add the powdered sugar until smooth and creamy but firm enough texture to roll into balls. You may need to add more powder sugar if necessary. For Peanut Butter Balls: Add 1/4 cup peanut butter to 1/3 cup of the cream mixture plus 1/8 teaspoon vanilla. Mix thoroughly and form into one inch size balls. Place the balls onto a waxed paper lined cookie sheet. Refrigerate one hour until chilled and firm enough for dipping. For Mint flavored Balls: Add 2 to 3 teaspoons of mint flavoring to the above basic recipe ingredients. Taste test for the mint flavor of your preference. You may need to add more powder sugar to the cream mixture until stiff dough is formed. Adding the liquid mint flavoring will make the dough too soft. Place the balls onto a waxed paper lined cookie sheet. Refrigerate for one hour until chilled and firm enough for dipping. Chocolate for dipping: Melt 2 cups chocolate chips plus 2 Tablespoons and 2 teaspoons shortening. Do not get any water into the chocolate! Cool to room temp. for 15-20 minutes. Dipping chocolate should not be hot but warm. Dip each piece with a dipping spoon or fork. Use another spoon to wipe excess chocolate off and place each piece back onto the waxed paper lined cookie sheet. Let chocolate coating set up and put into a container for up to 1 week. Makes approximately 30 to 50 balls depending on size of each. Microwave Peanut Butter Cups 1 cup semi-sweet chocolate chips 1-1/2 cups peanut butter 2 tablespoons butter 30 small foil candy cups 1. Combine the chocolate chips, 2/3 cup beanut butter, and butter in a large glass measuring cup. 2. Microwave on HIGH for 1-1/2 to 2 minutes, until chocolate is melted. Stir until smooth. 3. Pour half of this mixture into the bottom of small candy cups. 4. Put the remaining peanut butter in a small microwave-safe bowl and microwave on HIGH for 1 minute. 5. Spoon peanut butter on top of the chocolate layer in the foil candy cups. 6. Cover with the remaining chocolate mixture. Coo. Store in a covered container. Marshmallow Creme Cups 1 pound chocolate candy coating 2-16 ounce jars marshmallow creme 12 paper cupcake cups Melt the chocolate coating in a double boiler with hot water in the bottom stirring until smooth. Replace the water in the bottom of the double boiler if it cools. Holding a cupcake liner paper in your hand put about 1-2 tablespoons melted chocolate into the cup. Use the back of a teaspoon to spread the chocolate up the sides of the paper cup. Place the chocolate lined cup into a muffin tin to hold its shape. Fill the chocolate lined cup with marshmallow creme to about 1/8 to 1/4 inch from the top. Cover the top of the marshmallow creme with melted chocolate using the spoon to smooth over the top so no marshmallow creme is showing. Let set at room temperature to set. When cups are set and ready to eat, just simply peel the paper lining off of the chocolate.